With three different flavour options (herb & garlic, garlic parmesan, sour cream & chive), this Instant Pot Mashed Cauliflower is fast, easy and delicious way to enjoy cauliflower. Perfect as a make-ahead side dish! Make a double batch if you have an 8-quart Instant Pot!
Pour the water into the Instant Pot insert and place the steamer basket inside.
Place the large florets of cauliflower in the steamer basket. Add whole garlic cloves on top.
Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 3 minutes. At the end of cooking time, quick release the pressure.
Carefully transfer the cooked cauliflower and garlic to a food processor. Add the butter, salt and pepper, as well as the ingredients for your chosen flavour.
Process for about 10 seconds, scrape down the sides, then pulse a few more times until the cauliflower reaches your desired texture. Taste and season with additional salt, if necessary.
Serve immediately with additional butter and herbs for garnish, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
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Notes
If using an 8-quart Instant Pot, use 1.5 cups water.
If using fresh rosemary, start with 1/4-1/2 teaspoon as it has a very strong flavour.
This recipe can be doubled in an 8-quart Instant Pot. Double all ingredients, except the water.
Nutrition estimate reflects herb and garlic flavour, without additional garnish.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.